900ml water or vegetable stockSalt and pepper to tasteOptional: coriander, choppedMethodHeat the oil and then add the onions and cover and cook over medium heat until the onions have softened. Stir in the carrots, potatoes, garlic and spices, stir well and cook for a further 5 minutes, then add water or stock and bring to the boil. Then reduce heat and simmer covered for 20 – 30 minutes or until the vegetables are tender. Remove the soup from the heat and puree half of it, return to the pot and reheat. Season to taster and stir in optional coriander.

12 comments:

Oh weird, I made exactly and I mean exactly the same soup last week when my mum was over. It morphed from carrot and coriander soup into this, with all the same spices. The only difference is I only used fresh coriander.